What’s for Breakfast… Omelette?
Do you know what’s in your refrigerator? Well if it’s anything like mine, it’s either plum full or it’s getting pretty bare. Either way, I always make sure we never go without milk or eggs. Any real cook knows what I’m talking about and anyone who doesn’t, knows what I’m sayin’! Staying the weekends at my house provides two things; sleeping in and big breakfasts, or brunch depending on how long I take to get out of bed. Sometimes the best morning meal can consist of last nights leftovers; especially if there’s any meat, onion, or bell peppers. Any kind of pepper will do in this case. So reach into that refrigerator and grab your favorite cheese and head over to the stove with some butter and eggs, because we’re making Omelettes today.
Omelette Ingredients:
2 to 3 eggs
1/2 cup cheese (your favorite, I use mild cheddar and pepper jack)
1 Tbs for ea. of the following
Tomato
Bell Pepper/Jalapeno
Scallions
Bacon
Basil
Mushroom
Add butter to a medium hot 6 inch non stick pan.
Scramble and add the eggs, then cover with a lid for 1 min.
Uncover and add all of the remaining ingredients to one half of the Omelette, topping everything off with cheese.
With a spatula, very carefully fold the omelette in half starting from the opposite side of the ingredients, then top with more cheese.